Here's to a yummy weekend of comfort food...even though we're still enjoying Summer! This is the ultimate creamy pumpkin soup without the guilt of a heavy dairy base!
Creamy Pumpkin Soup
INGREDIENTS:
1 quart chicken broth
2 heads garlic sectioned and peeled
2 onions (peel and chunked)
6 C. butternut squash peeled, cubed.
Light cream, olive oil, nutmeg, salt & pepper and pumpkin seeds or pine nutes for garnish.
DIRECTIONS:
Remove outer skin and cube pumpkin. Lay pumpkin, garlic and onion pieces in a large roasting pan. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place in 400 degree oven and roast vegetables for 45 minutes stirring once or twice to rotate vegetables.
When the squash, onions and garlic are all tender, you can remove from oven. Dump vegetables from roasting pan into a large pot and add the quart of chicken broth. Blend thoroughly with a hand blender (or do small batches in a traditional blender). Your soup will have a very rich, creamy consistency from the blended butternut squash.
Place pot on stove top and warm thoroughly stirring until bubbly.
When ready to serve, ladle out bowls full of soup and garnish with a drizzle of olive oil, a splash of light cream and sprinkle with roasted pumpkin seeds. A dash of nutmeg adds a delicious flavorful fall finish to this yummy dish. Serve in cups as an appetizer or bowls full alongside crunchy French bread.